Beauty Of Tomatoes: Enjoy Them Now, Preserve Extras For Later
July 8, 2011
The beauty of tomatoes this time of year is that they are red, and juicy, and that there are so many of them. If you grow your own, you probably think you have more than you can ever use. If you buy them at the local farmer’s market, you have an endless variety to choose from.
No matter how many tomatoes you have this summer, there are many different ways to use them. Summer’s tomatoes are delightful right off the backyard grill, or tossed with vinegar, oil and basil, or stirred into a primavera over pasta, or simply sliced and served cold.
You may want to consider preserving some of the summer’s bounty. Tomatoes retain many of their best qualities when preserved for use when the garden is just a memory.
Whether you freeze, can, or dehydrate tomatoes, your success will depend on the quality and freshness of the vegetable. It is best to process tomatoes as soon as possible after harvesting. Always discard underripe or too-mature tomatoes.
Dried tomatoes are delicious when rehydrated and added to pasta dishes, salads, or stirfry. They can be stored in any food-safe container that protects them from air and moisture. Home canning jars make excellent storage containers because they can be kept tightly closed, and they provide the added convenience of a see-through container. Dried tomatoes don’t have to be refrigerated if they are properly contained. Sun-dried tomatoes can add distinctive flavors to dishes.
Frozen tomatoes retain their flavor, but lose some of their texture in the freezing process. They are an excellent choice to use for sauces or in stews and casseroles. Wash, core, and cut tomatoes, then cook them until soft. Cool, package, and freeze for later use. Canning tomatoes is one of the best ways to preserve their flavor and nutritional value. Select tomato varieties with thick flesh and fewer seeds. Use only quality tomatoes with no cracks, fungus growths, bruises or decayed spots.
The canning process requires several steps. Washed tomatoes are first scalded, then cored, peeled and left whole, or cut into pieces. They are then boiled in just enough water to cover tomatoes, five to ten minutes. Pack into heated jars, adding citrus acid and seal with a vacuum cap. The canned tomatoes must then be processed in a boiling-water canner or pressure canner. This destroys micro-organisms that can spoil the tomatoes.
Citric acid is added to tomato recipes developed for safe processing in a boiling water canner. The citric acid is added to ensure the proper ph level for processing.
Many home canners “put up” barbecue sauce, salsa, spaghetti sauce, and tangy ketchup, to name just a few preservable foods using tomatoes.
Today, there are more than 500 varieties of tomatoes and other fruits and vegetables from all over the world available in the United States. Each one offers its own distinctive flavor, texture, and nutritional value. With all these options, preserving the fresh fruits and vegetables of summer is easy, and best of all, it captures the essence of the season for months to come.
Selecting, Preparing, and Canning Tomatoes
Select only disease-free, preferably vineripened, firm fruit for canning. Caution: Do not can tomatoes from dead or frostkilled vines. Green tomatoes are more acidic than ripened fruit and can be canned safely with any of the following recommendations.
Acidification: To ensure safe acidity in whole, crushed, or juiced tomatoes, add two tablespoons of bottled lemon juice or ½ teaspoon of citric acid per quart of tomatoes. For pints, use one tablespoon bottled lemon juice or ¼ teaspoon citric acid. Acid can be added directly to the jars before filling with product. Add sugar to offset acid taste, if desired. Four tablespoons of a 5% acidity vinegar per quart may be used instead of lemon juice or citric acid. However, vinegar may cause undesirable flavor changes.
Recommendation: Use of a pressure canner will result in higher quality and more nutritious canned tomato products. If your pressure canner cannot be operated above 15 PSI, select a process time at a lower pressure.
Sun-Dried Tomatoes
Wash and stem ripened tomatoes. Slice horizontally, about ¼-inch thick. Salt on both sides and let sit for 30 minutes. Rinse. Lay on foil-covered baking sheets. Cover lightly with cheesecloth. Place in sun for several hours, turning occasionally until desired dryness is achieved. Store in jars in a cool pantry.
Intensely flavorful, dried tomatoes add snap to salads and breads. Also can be moistened to make sandwiches.
Freezing Tomatoes
Select firm, ripe tomatoes with deep red color.
Raw
Wash and dip in boiling water for 30 seconds to loosen skins. Core and peel. Freeze whole or in pieces. Pack into containers, leaving 1-inch headspace. Seal and freeze. Use only for cooking or seasoning since tomatoes will not be solid when thawed.
Juice
Wash, sort and trim firm, vine-ripened tomatoes. Cut in quarters or eights. Simmer 5 to 10 minutes. Press through a sieve. If desired, season with 1 teaspoon salt to each quart of juice. Pour into containers, leaving headspace according to Table 1 (bottom of page). Seal and freeze.
Stewed
Remove stem ends, peel and quarter ripe tomatoes. Cover and cook until tender (10 to 20 minutes). Place pan containing tomatoes in cold water to cool. Pack into containers, leaving headspace according to Table 1 (bottom of page). Seal and freeze.
Table 1. Headspace to allow between packed food and closure.
For more information contact Dorothy C. Lee, Escambia County Extension Agent, dclee@ufl.edu , or (850) 475-5230.
Google Street View Car Spotted Again
July 6, 2011
A Google Street View car has been spotted in the North Escambia area numerous times over the past couple of months. Tuesday, the car with 15 cameras on top was seen around the streets of Atmore.
Google Maps with Street View, as well as Google Earth, allows users to explore places through 360-degree street level imagery. Most of the roadways in the area already appear on Street View, but the lower quality images are being updated with new realistic high definition photos.
For a more detailed look at the Google Street View Car and more information about how it all works, click here for a NorthEscambia.com story and photo gallery about the car in Walnut Hill last May.
There’s no word when the new images from the North Escambia area will be available on Google Street View.
Pictured top: A Google Street View car was spotted Tuesday afternoon on Craig Street in Atmore. NorthEscambia.com photos by Kim McCullough, click to enlarge.
In The Shadows: Children Enjoy Century Library Reading Program
July 6, 2011
Children enjoyed an award winning Red String Wayang shadow puppet show Tuesday afternoon at the Century Branch Library
The event was part of the West Florida Library’s summer reading program. During the next Century Branch Library summer reading program July 12 at noon, children of all ages can enjoy another puppet show. Australian puppeteer Bob Parsons will perform a variety of shows using marionettes.
Other Area Summer Reading Programs
The summer reading program continues Thursday at the Flomaton Public Library. Programs will be held each Thursday through August 4 from 10-11 am.
The Molino Park Elementary School Library will be open Wednesday, July 13, from 9 a.m. until noon for students and their parents. There will be guest readers along with activities related to the stories that are read. Parents and students can check out books, and students can take Accelerated Reader tests. Parents are required to stay with their children during the event.
Thousands Attend Area Fireworks Shows (With Photos From Jay, Flomaton, Pensacola)
July 5, 2011
Thousands of people attended fireworks shows across the area over the long Fourth of July weekend.
Over 100,000 people were estimated to have watched fireworks shows in Jay (pictured), to Poarch, East Brewton, Pensacola, Pensacola Beach and Milton Monday night — with the largest crowds at the 22nd annual Sertoma’s 4th of July show in downtown Pensacola.
A fireworks show was held Saturday night in Flomaton, a joint project of the towns of Flomaton and Century, along with the chambers of commerce in both towns. It marked the first organized public fireworks show in either town in several years. Plans call for another show to be held next year somewhere in Century.
- For a photo gallery form the Jay show Monday night, click here.
- For a photo gallery from the Sertoma’s 4th of July show in downtown Pensacola, click here.
- For a photo gallery from the Flomaton/Century show Saturday night, click here
Pictured top: Fireworks explode over Jay Monday night (by Mandi Kinley). Pictured inset: Sertoma’s 4th of July fireworks show in downtown Pensacola (by Raja Atallah). NorthEscambia.com photos, click to enlarge.
Christmas In July Angel Tree Project To Benefit Equine Group
July 5, 2011
Angel Trees in several area businesses will benefit a Cantonment equine rescue group and their foster horses.
Panhandle Equine Rescue has set up Angel Trees in various stores that will remain there through the month of July. There are 20 stars on each tree with a photo that represents each of the group’s foster horses with their needs listed on the back of the star. The star also includes a contact number to call and donate the requested items.
The Angel Trees are located at:
- Pine Forest Saddlery at 7801 Pine Forest Rd. in Pensacola
- Farm N’ Nursery Mart at 7460 Pine Forest Rd. in Pensacola
- Southern Mill and Supply at 1280 Hwy. 97 in Molino
- Tractor Supply at 3 West Nine Mile Rd. in Pensacola
- T & C Feed Store on Hwy. 29 North in Cantonment
- Cat Clinic at 2322 West Nile Mile Rd. in Pensacola
- Cain’s Dog House Grooming at 1738 Creighton Rd. in Pensacola
- Airport Animal Hospital at 6209 N. 9th Ave. in Pensacola
- Airport Animal Hospital Grooming at 6211 N. 9th Ave. in Pensacola
- Pine Forest Animal Clinic at 6860 Pine Forest Rd. in Pensacola
- Puppy Paradise Professional Grooming at 7103 Mobile Hwy. in Pensacola
- Lee Veterinary Clinic at 484 Bachelor Rd., in Atmore, AL.
- Scenic Hill Veterinary Hospital at 1301 E. Nine Mile Rd. in Pensacola
Pictured: The Panhandle Equine Rescue Angel Tree at Southern Mill and Supply on Highway 97 in Molino. Submitted photo for NorthEscambia.com, click to enlarge.
Featured Recipe: Yankee Doodle Dandy Treats
July 4, 2011
Looking to spend some time with the kids in the kitchen? Yankee Doodle Dandy Treats are a fun, easy and patriotic way to celebrate.
The recipe is not only easy, but it also lots of fun. It’s terrific for a “just-because” snack or as a sweet way to finish off a family picnic. And kids of all ages can help – from pouring and stirring to dipping and decorating, there’s something everyone can do.
Yankee Doodle Dandy Treats
Ingredients
- 3 tablespoons butter or margarine
- 1 package (10 ounces, about 40) regular marshmallows OR 4 cups miniature marshmallows
- 6 cups Kellogg’s® Rice Krispies® cereal OR 6 cups Kellogg’s® Cocoa Krispies® cereal
- 1 1/2 cups white chocolate morsels
- 1 tablespoon vegetable oil
- 3/4 cup powdered sugar
- 2 tablespoons water
- Red-, white- and blue-colored sprinkles
Preparation
- In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
- Add cereal. Stir until well coated.
- Using buttered spatula or wax paper, evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Crosswise cut in half, forming two 9 x 6 1/2-inch rectangles.
- Meanwhile, in small saucepan melt white chocolate morsels over low heat, stirring frequently. Stir in oil. Add powdered sugar, stirring until combined. Add water. Stir until smooth.
- Spread chocolate mixture over one cereal rectangle. Top with second rectangle. Sprinkle with red, white and blue sprinkles, pressing lightly into cereal mixture. Refrigerate about 30 minutes or until set. Cut into 3 1/4 x 1-inch strips. Best if served the same day.
Serves
Servings 18
Preparation Time:
30 minutes
Total Time:
1 hour
Local Youth ‘Converge’ On Pensacola During Camp That Served
July 3, 2011
About 200 youth walked into a Pensacola Walmart last week, scattered throughout the store and stood frozen like statues for 30 seconds. “What if happened just like that? Are you ready for Jesus to come back?” they then said in unison.
The youth were part of a church camp called “Converge” which brought youth from across the area together to spread the Gospel and serve the community.
For a photo gallery, click here.
After leaving Walmart, the youth formed a line — like a huge centipede — and made their way through Best Buy and Cordova Mall telling strangers “Jesus loves you”. And, like a giant conga line, mall patrons joined in along the way.
Dozens of the teens were from the North Escambia area. Youth from the First Baptist Church of Bratt, Highland Baptist Church, Heritage Baptist Church and Ray’s Chapel Baptist Church all took part in the inaugural weeklong Converge camp headquartered at East Brent Baptist Church.
A big part of the weeklong camp was about service to the community. The students took part in a Habitat For Humanity build, spent hours collecting food for the Manna Food Pantry, ministered to patients at Nemours Childrens’ Hospital, helped at the homes of elderly community members, and helped with a golf tournament to help pay bills for the family of a child with terminal cancer.
During the hot summer week, the students walked door to door for Manna, collecting over 2,000 canned food items.
The students also gathered during the week for Backyard Bible Clubs for study.
For a photo gallery, click here.
Submitted photos for NorthEscambia.com, click to enlarge.
Flomaton, Century Celebrate The 4th
July 3, 2011
The area’s fireworks demonstrations got underway Saturday night at Hurricane Park in Flomaton.
The show was sponsored by the town of Flomaton and Century along with the chambers of commerce in each town. It marked the first organized public fireworks show in either town in several years. Plans call for another show to be held next year somewhere in Century.
For a gallery of reader submitted photos from the Flomaton/Century fireworks show, click here.*
Pictured top: Fireworks Saturday night in Flomaton. NorthEscambia.com photo, click to enlarge.
*Reader photos by Carrie Bryan, Mandi Kinley, Jacke Johnston and others for NorthEscambia.com.
Photos: Farmer’s Market In The Running For America’s Favorite
July 3, 2011
The Market at Saint Monica’s Episcopal Church in Cantonment returned Saturday. The market is in the running for the 2011 America’s Favorite Farmers Markets contest presented by American Farmland Trust.
The Market is open on the first and third Saturdays of each month from 8 a.m. until noon with a variety of locally grown produce and other merchandise.
For a photo gallery from Saturday’s event, click here.
Voting in the 2011 America’s Favorite Farmers Market contest will continue through August 31. To vote, click here. After voting, American Farmland Trust will solicit a donation to protect American Farmland. Donations are not required to vote.
The Market at Saint Monica’s Episcopal Church is located at 699 County Road 95-A South in Cantonment.
The market will be open again on July 16.
Pictured: Scenes from Market at Saint Monica’s in Cantonment Saturday morning. Submitted photos for NorthEscambia.com, click to enlarge.
4th Recipes: Patriotic Pops, Ice Cream Sandwiches
July 3, 2011
The Fourth of July calls for a carefree party, with good friends, fab food, fun and fireworks – a real star-studded holiday celebration.
Patriotic Pops cut into star shapes definitely say “Happy Fourth of July.” Decorated in red, white and blue icing, red licorice and colored candies, these easy-to-make crispy rice treats are a favorite for both youngsters and the grown-ups. The kids can lend a hand to help decorate by placing the candy pieces on the stars.
Add a taste of nostalgia for the child in all of us with Ice Cream Sandwiches – everybody loves ‘em. Homemade brownies and buttery vanilla cookies, sandwiched with the ice cream flavor of your choice are a cut above ice cream truck offerings. Give them the flair of the Fourth by rolling the edges in patriotic sprinkles and sugars. Or, dip part of the sandwich into melted candy melts and decorate with sprinkles for a fun and festive finish.
(Scroll down to see both recipes.)
Patriotic Pops
Ingredients
- 1/4 cup (1/2 stick) butter or margarine
- 4 cups mini marshmallows
- 6 cups crisp rice cereal
- 24 8-inch Cookie Treat Sticks
- Red, Blue and White Cookie Icing
- Red and blue candy-coated chocolates
- Red licorice
Preparation
- Spray Star Cookie Treat Pan and rubber spatula or wooden spoon with vegetable pan spray.
- In large saucepan, melt butter. Add marshmallows; cook and stir until melted. Remove from heat and add cereal; mix well. Press into prepared pan; insert cookie sticks. When cool to touch, remove from pan. Repeat with remaining cereal mixture. (If mixture becomes hard to work with, microwave at 50% power 30 to 60 seconds to soften.)
- Outline treat as desired with Cookie Icing; add candy and licorice. Let dry at least 1 hour.
Serves
Makes about 2 dozen pops
Ice Cream Sandwiches
Ingredients
Brownies
- 1 cup all-purpose flour
- 1/4teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup (1/2 stick) unsalted butter
- 1-1/2 cups semi-sweet chocolate chips
- 2/3 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
Vanilla Cookies
- 1-1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup granulated sugar
- 1/4 cup firmly-packed light brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract, orange extract or ground cinnamon (optional)
Preparation
- Brownies: Preheat oven to 325°F. Spray Ice Cream Sandwich Pan with vegetable pan spray.
- In small bowl, combine flour, baking soda and salt. In large microwave-safe bowl, melt butter with chocolate chips. Whisk in sugar, eggs and vanilla; beat well. Add flour mixture; stir until just combined. Spoon 2 tablespoons batter into each pan cavity, spreading evenly.
- Bake 8 to 10 minutes or until toothpick inserted at an angle toward center comes out clean. Immediately remove to cooling rack; cool completely. Repeat with remaining batter.
- Vanilla Cookies: Preheat oven to 325°F. Spray Ice Cream Sandwich Pan with vegetable pan spray.
- In small bowl, combine flour, baking powder and salt. In large microwave-safe bowl, melt butter. Whisk in sugars, eggs, vanilla and, if desired, other extract or cinnamon; mix well. Add flour mixture; mix until blended. Spoon 2 tablespoons batter into each pan cavity, spreading evenly.
- Bake 8 to 10 minutes or until toothpick inserted at an angle toward center comes out clean. Immediately remove to cooling rack; cool completely. Repeat with remaining batter.
- To Assemble: 1 quart ice cream, any flavor
- Assorted Patriotic Mix Sprinkles and Red and Blue Sugars
- White Candy Melts, melted (optional)
- Scoop about 1/4 cup ice cream onto smooth side of half of the brownies. Top with remaining brownies, pressing gently. If desired, roll edge of sandwiches in sprinkles or sugars. Wrap and freeze immediately.
- Or, dip a portion of the sandwich in melted candy melts; add sprinkles and sugars. Freeze 5 minutes to set, then wrap and freeze until ready to serve.
Serves
Makes about 12 ice cream sandwiches